Today’s specialty coffee consumers and professionals demand nothing less than precision and consistency. As brewing techniques become more sophisticated and palates more discerning, the role of grinding technology has never been more critical. 

Grinder manufacturers must keep pace with broader industry innovation, and burr design is often their primary focus. The shape, material, and size of burrs all have a huge impact on particle size distribution, dictating the quality of extraction and flavour.

As our understanding of extraction becomes increasingly scientific, the evolution of grinders becomes crucial to preparing better coffee. At the heart of this lies a fundamental truth: exceptional coffee begins with excellent burrs. 

To learn more about how burr design will continue to evolve in the future, I spoke with Marco Tesconi, Cimbali Group Grinder Category Manager and Global Business Development at Keber Burrs.

You may also like our article on how espresso machine technology is becoming more advanced.

Why grinder burrs are essential for preparing excellent coffee

Among coffee professionals and prosumers, a widely accepted hierarchy of equipment importance exists – and the grinder consistently ranks at the top. 

It plays a crucial part in the brewing process, dictating the size and shape of ground coffee particles prior to extraction. The burrs are the driving force behind this process, and their design determines everything that follows.

“Burrs are where the transformation begins, from whole bean to brew-ready coffee,” explains Marco, Group Grinder Category Manager at Cimbali Group, a premium coffee equipment manufacturer – which owns the brands La Cimbali, Faema, Slayer, and Casadio – and Global Business Development at Keber Burrs. “Their shape, material, and finish determine how consistently the coffee is ground, which in turn affects extraction, flow rate, and flavour clarity.”

The impact of burr design on particle size distribution cannot be overstated. Poor burr geometry creates an inconsistent grind size; fine particles will over-extract and result in bitterness, while larger particles remain under-extracted, contributing astringency and sourness. This creates a muddy, unbalanced cup where the coffee’s inherent characteristics are masked rather than highlighted. 

Conversely, well-engineered burrs produce a narrower particle size distribution that allows for even extraction across the entire coffee bed.

“A well-designed burr set ensures that every particle is the right size, reducing the risk of bitterness caused by uneven extraction or overheating during grinding,” Marco tells me. “A precise burr design preserves the full aromatic potential of the coffee, and helps baristas deliver a repeatable, high-quality experience every time. It’s also important to decide which type of coffee you want to brew – espresso or filter – in order to know which grinder to buy.”

For both recipes, heat generation during grinding presents another critical factor. Inferior burr materials or poorly designed cutting edges create excessive friction, which can volatilise delicate aromatic compounds before they even reach the brewing vessel. The result is coffee that tastes flat and lacks the vibrant characteristics that define specialty-grade beans.

Without high-quality burrs, even the most expensive coffees and sophisticated brewing equipment cannot achieve their potential. The grinder then serves as the critical link between the promise of coffee excellence and the final results in the cup.

How manufacturers are innovating with burr design

As specialty coffee standards continue to rise, leading manufacturers have recognised that burr innovation must be their primary focus. This realisation has driven strategic decisions that fundamentally reshape how grinding technology develops.

One example is Cimbali Group’s acquisition of Keber, a Venice-based specialist burr manufacturer, in 2019. This merger enabled both brands to expand their production capacity and leverage their shared expertise.

“Keber has been a key player in burr innovation for over three decades,” Marco explains. “With full in-house production in Venice, we combine metallurgical expertise, precision engineering, and an artisanal mindset to create high-performance burrs.”

Rather than producing one-size-fits-all solutions, Keber’s expertise allows for burrs tailored to specific applications, roast profiles, and flavour outcomes. This approach represents a fundamental shift from commodity manufacturing to precision engineering.

Over the past decade, several key trends have emerged in burr design evolution. Perhaps most notably, flat burrs have gained significant ground in the prosumer and home espresso segments, markets traditionally dominated by conical burr grinders. This shift reflects consumers’ growing sophistication and desire for the precision and control that flat burrs typically provide.

The migration toward flat burrs in home and prosumer grinders also aligns with broader trends in specialty coffee. As more consumers attempt to replicate café-quality espresso at home, they are seeking the same level of control that professional baristas enjoy. Flat burrs, with their typically more uniform particle distribution, offer the consistency necessary for dialling in espresso parameters with precision.

Material innovation has proceeded alongside geometric advances. Premium alloys and specialised coatings now extend burr lifespan while reducing retention – the amount of ground coffee that remains in the grinder between uses. Lower retention means fresher coffee and less waste, particularly important for single-dosing workflows, which are popular among home enthusiasts and high-end coffee shops.

“We experiment with advanced alloys and coatings that not only extend lifespan but also support specific flavour profiles,” Marco says. “It’s this level of customisation that allows Keber to push the boundaries of grind quality across espresso and filter applications.”

These material advances have practical implications beyond longevity. Smoother burr surfaces reduce excessive particle friction during grinding, preserving more volatile aromatic compounds. The result is coffee that retains more of its original characteristics, allowing subtle flavour notes to shine through rather than being masked by grinding-induced defects.

Led by Marco Tesconi and Alessandro Giammatteo, a coffee specialist and consultant at AJM Coffee, Inside Keber is a factory tour that offers an exclusive look at how the company manufactures professional burrs for espresso and filter coffee.

The tour reveals how every detail of burr design directly influences extraction, aroma, and cup quality – from design and material selection to surface treatments and particle size analysis.

How the grinder market will continue to evolve

The trajectory of grinder innovation continues to accelerate, driven by increasingly sophisticated consumer expectations and technological possibilities. Manufacturers must then anticipate market trends while developing products that can adapt to evolving brewing preferences.

“Our goal is to align technical precision with real-world usability,” Marco explains. “With grinders like the Ermes Dual by Casadio, we have developed burrs that are not only efficient in avoiding excessive friction between the coffee particles, but are also optimised for both espresso and filter.”

The expanding prosumer market demands this level of sophistication. Today’s coffee enthusiasts expect commercial-grade precision in compact, ergonomic models. They want the ability to dial in grind settings with micron-level accuracy, store multiple recipes for different beans or brewing methods, and achieve consistency that rivals their favourite café.

Grinders like the Casadio Ermes Dual exemplify this forward-thinking approach to burr design. The grinder’s vertical 75mm steel burrs, developed by Keber, minimise retention and enable users to transition between espresso and filter through advanced distance detection technology that measures burr separation in microns. 

The touchscreen display represents another evolution in the user experience. Rather than requiring baristas to memorise adjustments to grind size, the interface provides real-time feedback on grind settings and allows storage of up to five custom recipes.

Looking ahead, Marco anticipates even greater customisation in burr design. 

“The next frontier of burr design will centre on personalisation and sensor integration,” he says. “We will see burr geometries tailored to specific roast profiles, origin characteristics, and desired flavour outcomes, especially as demand grows for lighter roasted coffees.

This evolution toward smart, adaptive grinding systems will likely incorporate real-time monitoring of output and burr wear, automatically adjusting parameters to maintain consistency throughout the grinder’s lifespan. Integration with other coffee equipment – particularly espresso machines – through technologies like Bluetooth connectivity will also facilitate coordination between grinding and brewing parameters.

However, technological advancement must remain rooted in fundamental mechanical excellence. “The grinder of the future will be a smart, adaptive system, but always grounded in precise mechanical craftsmanship,” Marco emphasises.

As the specialty coffee industry continues to mature, the role of grinding technology becomes increasingly central to the overall coffee experience. Manufacturers who prioritise burr innovation while maintaining focus on user experience will help define the next generation of coffee preparation.

“We believe grind size is the most overlooked variable in coffee, yet it is the point where flavour is either protected or lost,” Marco concludes. “By investing in burr quality, baristas can significantly elevate the cup without changing beans or brew method.”

The evolution of burr design goes beyond technical innovation; it reflects the industry’s commitment to unlocking the full potential of specialty coffee.

As standards continue to rise and consumer expectations grow more sophisticated, the grinders that succeed will be those that treat burr design not as a component, but as the foundation upon which great coffee is prepared.

Enjoyed this? Then read our article on how the home espresso machine market is evolving.

Photo credits: Cimbali Group

Perfect Daily Grind

Please note: Cimbali Group is a sponsor of Perfect Daily Grind.

Want to read more articles like this? Sign up for our newsletter!

The post How grinder burr design is evolving appeared first on Perfect Daily Grind.

Blooming (or pre-infusing) filter coffee is an essential part of the brewing process: it’s when water first comes into contact with the coffee grounds. Many baristas use water-to-coffee ratios of 2:1 to 4:1 to allow enough carbon dioxide to be released from the grounds.

However, there’s little agreement on what should happen next. Some consider agitation to be a crucial step when preparing pour over or filter coffee. Stirring or swirling the slurry (the mixture of ground coffee and water) can improve the distribution of water throughout the coffee bed, minimising channeling.

Others, meanwhile, leave the slurry, providing no agitation and instead focusing on multiple smaller pours – effectively reimagining the concept of the bloom altogether.

So, is there a “right” way to bloom coffee – or are there too many factors at play to decide? Nicole Battefeld-Montgomery, German Brewers Cup, Barista, and Coffee in Good Spirits Champion, shares her insight.

You may also like our article on how agitation affects filter coffee brewing.

Why do we agitate the coffee bloom?

The importance of the bloom when preparing filter coffee cannot be overlooked. Not only does it pre-infuse water into the dry coffee grounds, effectively preparing them for a more even extraction, but it is also an indicator of a coffee’s freshness.

When ground coffee comes into contact with water, it releases carbon dioxide, which appears as bubbles on the surface of the slurry. The fresher the coffee is, the more carbon dioxide it contains – therefore, we see more bubbles.

The goal of any filter brewing method is to achieve an optimal, even extraction to experience the full range of a coffee’s flavours. The release of carbon dioxide facilitates this, enabling the extraction of more volatile compounds and aromas, making the bloom an essential step in preparing excellent filter coffee.

Many people also choose to agitate the slurry – usually by stirring or swirling it. The primary purpose of this is to improve the distribution of water throughout the coffee bed. This helps minimise channeling and dry particle resistance throughout the entire extraction process.

Agitation also ensures no ground coffee remains on the walls of the brewer. The Specialty Coffee Association Brewing Handbook states that “the brewing water must lift and separate each particle” in order to achieve even extraction. Throughout the brewing process, the slurry increases in volume as more water is added. As a result, agitation needs to be more forceful as the brew continues.

However, too much force means that the larger coffee particles – or “boulders” – will move towards the sides of the filter. Fines may also clog the brewer, increasing the risk of overextraction.

Essentially, there’s a fine line between too much and too little agitation, not just during blooming, but throughout the entire coffee brewing process.

The great coffee bloom debate: Swirl vs. stir

When it comes to agitation and blooming coffee, there’s still little agreement on whether stirring or swirling is best. Both help distribute water throughout the coffee bed, but can lead to noticeably different results.

With practices varying between coffee shops, this raises questions about how to maintain the consistency and quality of filter coffee – a concern that many café operators and baristas have.

Moreover, with some Reddit posts recommending home baristas and brewers to “excavate” the bloom to increase extraction and TDS levels, the importance of discussing best practices becomes more evident.

In his Ultimate V60 Technique video, James Hoffmann recommends swirling during the bloom, rather than stirring, for better-tasting results. One of James’ recent Instagram posts advises picking up the brewer and swirling five times for even saturation.

Research from Barista Hustle, however, found that stirring the bloom with a spoon or spatula is a more effective method. 

The results showed that more water escapes from the bloom during stirring, whereas the increase in TDS (total dissolved solids) only occurs after stirring has finished. This suggests that stirring improves the overall contact between water and coffee, but it also leads to a certain amount of bypass – which means shorter stir times are potentially better.

However, several factors are at play that influence how agitation affects the bloom and overall extraction. The same experiments carried out by Barista Hustle found that batch size or yield had a significant impact on the results; stirring was less effective with doses as low as 15g.

Some coffee professionals recommend using a combination of stirring and swirling. Scott Rao’s manual pour over technique, for instance, suggests swirling during the bloom, but also recommends stirring areas where the coffee bed bubbles, as this makes it easier for gas to escape.

Is there a “right” way to bloom coffee?

Brewing excellent filter coffee requires you to manage and account for a number of variables – and the list is ever-growing as specialty coffee adopts an increasingly scientific approach to preparing coffee. Deciding on the “right” way to bloom coffee then becomes more challenging.

“I don’t think there’s one ‘best’ option,” says Nicole, a four-time German Coffee Champion and coffee expert and ambassador at nunc. “So much depends on the brewer, the coffee, and the intent behind the recipe.”

Roast profile, for instance, will impact the bloom; lighter roasts typically have a “weaker” bloom than darker roasts. This is because darker roasts build more carbon dioxide during a longer roast process, resulting in more bubbles during blooming.

So, is there a universally accepted set of practices that baristas can follow?

“What I do believe is essential is preparing the coffee bed properly before you even start pouring,” Nicole advises. “Straightening it out and making sure it’s ready to be fully and evenly saturated sets the foundation for everything else.”

This practice is becoming more apparent at competitions like the World Brewers Cup Championship. The 2024 winner, Martin Wölfl, for example, stirred his coffee bed using a Weiss Distribution Tool (WDT) during his routine. Many competitors at the 2025 competition also utilised these tools.

“I use a distribution tool, even for filter brewing – specifically, the Bloom by Nucleus Coffee Tools. It helps me create an even, consistent coffee bed before pouring,” Nicole says. “Even if I use a Melodrip (a pouring device that helps control agitation), I always prepare the bed with the distribution tool first, because it gives me the consistency I want across brews.”

Ultimately, best practices should revolve around preparing the coffee prior to the bloom, as well as controlling agitation and water flow rate.

Is pulse pouring a more effective method?

As the discourse around swirling versus stirring continues, coffee professionals are also exploring other methods – potentially reimagining the concept of the bloom altogether.

“When we talk about filter coffee, I wouldn’t even really call it a ‘bloom’. I see a lot of baristas moving away from the idea of a distinct bloom and instead focusing on multiple smaller pours,” Nicole says. “At the same time, continuous pouring has become quite popular in competition settings.”

This practice was used by all the finalists at the 2025 World Brewers Cup Championship. The process involves pouring water onto the ground coffee in short bursts, which can be an effective way to experiment with filter brewing.

It can be highly controlled, too, as you can adjust the number of “pulses” as well as the volume of water added with each pulse and the speed at which you pour. Turkish World Brewers Cup finalist Alireza poured in a zig-zag pattern, for instance, which he said helped control agitation levels.

However, it requires skill and knowledge to achieve the desired results.

“My approach is usually five separate pours with 30 to 40-second gaps, allowing the water to drain each time fully,” says Nicole. “This gives me clarity without losing too much body, and it also helps me achieve a higher extraction rate with a coarser grind, which really benefits clarity and acidity. 

“I use this as a base recipe for any conical brewer, and then I adjust from there depending on the coffee.”

More innovative, advanced blooming techniques are also emerging. At the 2025 World Brewers Cup, Swedish finalist Lakis Psomas used an “inverted” bloom: pouring the water first (using hydrophobic paper filters) and then adding the ground coffee before stirring with a WDT. Lakis said this allowed him to fully saturate the coffee.

With so many factors at play – batch size, bean density, brewer shape, and more – there’s no “right” way to bloom coffee. The only solution is to experiment and find the right method for each coffee.

“At the end of the day, blooming and pouring techniques are just tools,” Nicole concludes. “What matters is understanding how they influence clarity, body, and flavour balance, and then choosing the approach that best highlights the coffee in front of you.”

Enjoyed this? Then read our article on the future for filter coffee.

Photo credits: Specialty Coffee Association

Perfect Daily Grind

Want to read more articles like this? Sign up for our newsletter!

The post Swirl, stir, or leave the bloom: Has specialty coffee decided what’s best? appeared first on Perfect Daily Grind.

Every year, a growing number of competitors showcase the latest innovations in espresso preparation. Multiple distribution tools, post-extraction improvement machines, and advanced tampers are becoming increasingly prevalent on the world stage, as competitors push for better-tasting espresso and higher scores.

For a competition that promotes excellence, the trend towards high-tech, fashionable gadgets and equipment was to be expected. But it’s also having an impact on the wider industry, influencing high-end coffee shops and home brewing setups.

I spoke with John Gordon at Silverback Coffee Solutions and Benjamin Hohlmann of Kaffeemacher for their insight.

You may also like our article on why specialty coffee is obsessed with distribution tools.

Specialty coffee’s obsession with perfection

The pursuit of “perfect” espresso is seemingly never-ending in the specialty coffee world. 

In addition to the “big three” variables – dose, yield, and extraction time – baristas, prosumers, and competitors push to control a number of other parameters as much as possible. Over the past few years, an increasing number of coffee professionals and enthusiasts have focused heavily on flow rate, temperature, pressure, and grind size as a means to retain the maximum amount of flavour and aroma compounds in their coffee.

Equipment manufacturers have clearly taken note of this interest. Coinciding with this trend, the market has been flooded with “espresso gadgets”: advanced and often expensive extraction tools that cater to the more “geeky” coffee professionals and prosumers.

By investing in this equipment, professional and home baristas can exert more control over a wider range of variables. In theory, this helps them prepare better, more consistent-tasting espresso.

The WDT craze

Distribution has become a particular area of focus. The practice helps homogenise different-sized ground coffee particles throughout the portafilter basket, and in theory, should help extract a better shot.

The Weiss Distribution technique is one of the most popular. Developed by John Weiss in 2005, the method involves stirring ground coffee in a portafilter basket using a fine needle or similar utensil.

In response to the growing popularity of WDT and other distribution tools at competitions, home barista setups, and high-end coffee shops, more brands have launched their own. These include the Barista Hustle Autocomb (made popular by the 2022 World Barista Champion Anthony Douglas), Weber Workshops’ Moonraker and Blind Shaker, the NCD Pulse (which utilises vibration technology), and PUQ Press’ automated Navigator.

“The use of these tools raises compelling questions about the subjective experience of coffee preparation and consumption, and how the tools we choose can influence not just the outcome, but the extraction itself,” says John Gordon, multi-national Barista Champion and the director of Silverback Coffee Solutions in New Zealand.

The trend of espresso gadgets at coffee competitions

Competitions like the World Barista Championship are considered by many to be the pinnacle of excellence in specialty coffee. Inevitably, they have become the ideal setting for the use of advanced espresso gadgets and extraction tools.

The trend appears to be intensifying year after year. During the 2025 US Barista Championship, each of the finalists used either one or a combination of several distribution tools and techniques in their routines. At this year’s World Barista Championship, we’re likely to see a similar situation.

Meanwhile, other advanced extraction tools are gaining prominence. The Nucleus Paragon Espresso tool (a titanium-coated stainless steel sphere with a liquid core containing glycerin and water) was a notable fixture at the 2023 World Barista Championship. During their routines, competitors noted how the Paragon preserved more of the coffee’s volatile compounds, enhancing flavour perception.

At the 2024 event, Australian competitor Jack Simpson showcased “post-extraction improvement” using the Waved Tech machine. This utilises electromagnetic wave technology to reduce bitterness and enhance sweetness in espresso, characteristics that help competitors achieve higher scores.

“While espresso is already a kind of emulsion, stirring, vibrating, or applying ultrasound can further alter the arrangement of particles in the liquid,” says Benjamin Hohlmann, the founder and CEO of Kaffeemacher in Switzerland. “This is an area where more research would be valuable.

“Using these tools conveys a sense of ‘consistency’ and provides another narrative element where causality related to flavour can be claimed without the current competition format being able to disprove it,” he adds. “For these tools to have genuine value in a competition setting, the format would need to change so judges taste one espresso prepared without any tools, stirring, or vibration, and one with these methods. 

“Such an approach would advance knowledge within the industry.”

Some research, however, has reaffirmed competitors’ claims that these espresso gadgets and tools offer advantages. Researchers at ZHAW, for example, found that “compound chilling” the first 10ml of espresso preserved more volatile compounds.

Influence on the wider industry

As with many competition trends, espresso gadgets are becoming increasingly popular in high-end coffee shops and prosumer home brewing setups.

“You only need to look at the top coffee bars around the world and see what is being used on the bar or what competition baristas use on a daily basis to understand the validity of most tools,” John says.

Coffee influencers, including well-known competitive baristas, also continue to drive the trend. Many prominent industry figures showcase new, innovative extraction tools on their social media platforms or on the global competition stage.

This presents valuable promotional opportunities for equipment manufacturers, although the majority of competitors don’t officially endorse or are sponsored by these brands.

“Generally, there’s initially little to no direct monetary exchange between manufacturers and competitors; instead, tools are provided free of charge,” Benjamin says. “Some brands actively reach out to competitors and provide equipment – often a win-win.

“The barista gets to tell a ‘new’ story with a new tool, and the brand gains visibility,” he adds. “Whether the tool actually improves the final cup profile doesn’t have to be the point, as there’s no blind testing on stage with and without the device.”

Form over function?

Following broader trends in the coffee industry, the design and functionality of espresso gadgets have advanced considerably in recent years. The former has become more visually striking, while the latter has become more advanced and intricate.

Both aspects capture the attention of prosumers, who are increasingly willing to invest in high-tech gadgets that enhance the aesthetic appeal of their home brewing setups. 

In turn, we could see more home and semi-professional baristas use advanced extraction tools, inevitably making them more mainstream. 

Still, manufacturers need to find ways to add genuine value to the user experience – especially when it comes to improving extraction.

“Emphasising and understanding user needs, combining aesthetics with functionality, and ensuring ease of use are key going forward,” John says. “Ultimately, we need to aim to create innovative and user-centred products that resonate with consumers and address actual and tangible real-world challenges.

“I think we need to go back to the fundamentals of brewing and look at what we’re actually gaining from each tool,” he adds. “If it’s not improving the overall experience, then remove it and simplify the process. Sometimes, less is more.”

Trends often come and go in specialty coffee, but espresso gadgets are here to stay – especially at competitions.

As the prosumer market expands, these gadgets and technologies will likely become increasingly mainstream. But the ones that maintain their presence in the industry need to deliver on performance.

Enjoyed this? Then read our article on the competition trend of post-extraction improvement.

Photo credits: Specialty Coffee Association

Perfect Daily Grind

Want to read more articles like this? Sign up for our newsletter!

The post Why espresso gadgets have become so popular at coffee competitions appeared first on Perfect Daily Grind.

Even with the recent advancements in grinder technology, baristas and home brewers continue to demand more control and precision. With coffee extraction considered an exact science, the desire to tweak and customise a growing number of variables only increases, and grinders are a common focus.

From advanced burr design to adaptable motor speed, manufacturers are responding to the growing demand for greater control. I spoke with Aurélien Fouquet, the CEO of Santos, a manufacturer of premium coffee grinders, to learn more.

You may also like our article on whether baristas should weigh milk.

The impressive evolution of grinder technology 

The modern coffee grinder is a far cry from the hand-held spice grinders, pestles, and mortars first used to prepare coffee beans in the 15th century. By the late 1600s, a device had been invented specifically for grinding coffee. Two centuries later, the American company Hobart produced the first electric coffee grinder for use in coffee shops.

Santos, a French manufacturer of home and commercial coffee and kitchen equipment, entered the market in 1954 with a coffee grinder as its first product. The company has more than 70 years of coffee expertise and in-house manufacturing of grinder burrs.

Aurélien Fouquet, the company’s owner and managing director, says that grinder technology has advanced significantly within the last few decades, coinciding with the rise in global espresso consumption.

“Until the 1980s and 90s, it was a bit of a slow market; things weren’t changing much,” he tells me. “We were selling grinders all over the world, but the volume was mainly in Europe and just for espresso.”

As third-wave and specialty coffee gained popularity around the world, so did the demand for high-quality coffee equipment. Manufacturers moved away from basic dispensing grinders and began developing timed and volumetric models to improve dose consistency and freshness.

“Specialty coffee came with new people, new energy, and a new way of drinking coffee,” Aurélien explains. “Probably the biggest change has been the thriving coffee culture in Asia, where some consumers are becoming even more experienced than industry professionals.”

To tap into this burgeoning market, Santos began shipping more espresso grinders to customers beyond Europe. Aurélien says this was the beginning of the on-demand grinder concept – grinding coffee just before extraction for maximum freshness and flavour.

Sophisticated technology becomes the norm

Over the last decade, grinder manufacturers have integrated more intuitive and smart technology into their equipment to enhance quality, efficiency, and consistency.

Newer models often include integrated scales and systems to manage heat and grind retention. Burrs have become more advanced to achieve a wider range of grind sizes, with some grinders even featuring temperature-controlled systems to improve heat regulation. 

Espresso grinder technology has also become more customisable, allowing users to achieve more precise results and change grind size more efficiently. Features like ultra-fine micrometric grind adjustments give baristas maximum control. At the same time, dosing is also more precise than ever, with accuracy within ±0.1g, to reduce grind retention and ensure every shot uses fresh coffee. 

Thanks to smart technology, users can now wirelessly connect some modern grinders to espresso machines, allowing them to dial in grind settings even more precisely. Touchscreens have also become increasingly common, making it more user-friendly to switch between preset recipes. 

Santos grinders, including the award-winning I-Grind #67, feature user-programmable recipes based on grind size, motor speed, and time. The I-Grind’s exclusive brushless motor also ensures ultra-quiet operation, enabling slower grinding that preserves more delicate aromas.

Catering to prosumers and baristas

Before the boom in third-wave coffee in the 2000s, consumer knowledge about the intricacies of extraction was somewhat narrow. As specialty coffee proliferated, baristas shared their expertise, which helped emphasise the movement’s focus on craft and artisanal quality.

At the same time, more coffee shops began sourcing high-quality, single origin beans and using meticulous manual brewing methods. As the desire to optimise extraction grew, so did the demand for more advanced brewing equipment to better control a number of parameters.

“Twenty years ago, nobody was worried about the heat inside the grinder or the power of the motor, for example,” Aurélien says. Today, this mindset has shifted dramatically, with baristas and home brewers alike seeking more control and precision than ever before.

Covid-19 accelerated interest in at-home brewing, helping drive the growth of the prosumer market as more people sought to recreate café-quality coffee at home. Sitting between industry professionals and consumers, prosumers often invest in semi-professional and complex brewing equipment and accessories, which typically include features intended for commercial use. 

To capitalise on this burgeoning market, more manufacturers, including Santos, have launched new products intended to capture the attention of educated and skilled consumers, including the Kawa #76 and On-Demand #59.

“If you want to sell grinders now in the specialty market, you have to explain how they work, the quality they produce, and why your brand can go one step further,” Aurélien explains. 

For Santos in particular, this means more transparent communication with customers is key. Aurélien notes that end users are increasingly interested in the technical details about the company’s grinder designs.

“We can speak from over 70 years of experience, but it’s still been a challenge to adapt to changing market needs,” he adds.

Why the desire for greater control is only growing

As coffee professionals and enthusiasts become more knowledgeable, they are increasingly focused on optimising every detail of extraction. Baristas and prosumers now seek precise control over as many variables as possible to achieve their desired results consistently.

“A few decades ago, you programmed the grinder one time and then you made coffee all day using those settings, but we know now that so many factors affect grinding,” Aurélien says. “You have to reset the grind size every time you change the coffee, or even if the weather shifts significantly and humidity increases, for example.”

It has become even more crucial for users to be able to adjust variables like grind size and burr speed with razor-sharp precision to unlock new flavour profiles, especially as espresso extraction becomes increasingly scientific.

“The demand for more control is what drives our R&D philosophy: to develop products that empower users to explore new flavour profiles through precise and repeatable adjustments,” Aurélien tells me.

With this increased attention to detail came a deeper curiosity about the equipment itself; more users want to understand how grinders are made and by whom.

“Until recently, people weren’t interested in how we made our burrs,” he adds. “But over the last ten years, people have been coming to the Santos factory; they want to be sure of what they’re buying and the people who are making the product.”

How grinder speed affects coffee extraction

Simultaneously, the demand for greater customisation has prompted manufacturers to incorporate more advanced features and technology into their products. Santos’ new I-Grind #67, which was recently recognised at the 2025 Sirha Innovation Awards, for example, allows users to select different grind speeds, opening up new possibilities with extraction.

“Adjusting the speed of the motor means users can adapt the speed of the grinding process,” Aurélien explains. “Changing the speed variation of the grinding and the burrs is another parameter that directly impacts the coffee experience and the flavours in the cup.”

A higher number of revolutions per minute (RPMs) typically results in finer grinds for a given grind setting. It also produces more fines overall, resulting in a less uniform grind size distribution. Santos manufactures flat burrs in a range of sizes, designed to create a unimodal grind size distribution. This helps users achieve more even extraction and allows for greater experimentation with grind size.

The need to control and customise motor speed, however, is important. Test results from Barista Hustle show that while a higher RPM means faster dosing, which is beneficial for busy coffee shops, the last portion of the dose often becomes less accurate. Slower motor speeds towards the end of the grinding process can then compensate for this.

“The I-Grind #67 is fully customisable so that you can grind faster at the beginning and slower at the end,” Aurélien adds.

Higher RPMs mean the motor generates less heat (as it operates for a shorter amount of time) and the coffee passes through the burr chamber more quickly, so it’s less likely to absorb heat – leading to more even extraction.

The continued need for innovation

Coffee grinder manufacturers constantly need to innovate to keep pace with the needs of specialty coffee professionals and consumers. 

Santos, for instance, leverages its 70 years and three generations of experience to develop new technologies and features, such as the I-Grind #67’s brushless motor.

“We use the same motor for our kitchen and commercial blenders, which are like induction motors that last for years,” Aurélien says. At the upcoming WoC Geneva, Santos will showcase the new I-Grind #67, as well as its other coffee grinders, at booth no. 1671.

“Some of the manufacturing basics will never change, so you have to capitalise on your experience, but you also have to stay open-minded about what the market is asking for,” he adds. “There’s a new generation in coffee that wants to learn more, so we have to learn from them. Innovation has to be in accordance with the needs of today’s baristas.”

Keeping consumer needs in mind

However, balance is key. Aurélien notes that innovation shouldn’t happen just for the sake of releasing a new product. Instead, they should always align with the end users’ demands. 

This sense of alignment also extends to pricing. As grinder technology becomes more sophisticated, Aurélien warns against pricing out the consumers it’s meant for, especially in emerging specialty coffee markets in Asia and the Middle East.

“We don’t want to innovate to the point where it becomes inaccessible to consumers who want to invest in high-quality equipment,” he concludes. “The balance between accessibility and excellence is precisely what drives our commitment to catering to the needs of the specialty coffee community – from cafés and competitions to mobile events and prosumer setups.”

Grinders have undergone a remarkable transformation over the past decade with more innovative, advanced technology.

As baristas and prosumers become increasingly knowledgeable, they’re also raising the bar for what they expect from their equipment. With a more educated user base has come a demand for precise control over as many possible extraction variables.

Today’s grinder manufacturers must not only deliver innovative features but also ensure those tools are accessible and customisable. By listening to the needs of their users and designing with both performance and usability in mind, manufacturers can support wider industry innovation.

Enjoyed this? Then read our article on why the push for perfect espresso will never stop.

Photo credits: Santos, Image & Associés 

Perfect Daily Grind

Please note: Santos is a sponsor of Perfect Daily Grind.

Want to read more articles like this? Sign up for our newsletter!

The post Precision and control are more important for grinders than ever appeared first on Perfect Daily Grind.

As consumer demand continues to grow, coffee shops and roasters must consider an often overlooked aspect of cold brew production: food safety. In recent years, several studies have highlighted cold brew’s susceptibility to the growth of harmful bacteria and pathogens, primarily due to its low brewing temperatures and low acidity levels.

To understand how roasters and coffee shops can prioritise cold brew food safety, I spoke with Antonia Bordeianu, Q grader and lab coordinator at Origo Coffee, and Krzysztof Barabosz, head of coffee at Hardtank.

You may also like our article on why the coffee industry needs to take cold brew food safety seriously.

The importance of cold brew food safety

The rapid expansion of the cold brew coffee market has prompted an increasing number of roasters to develop their own cold brew products, capitalising on the boom in consumer interest. Although lucrative, this surge is simultaneously highlighting significant, previously overlooked food safety concerns.

Unlike hot coffee beverages, cold brew’s low brewing and serving temperatures create ideal conditions for microbial growth. Combined with lower acidity levels, this results in an environment where microbes can thrive if proper precautions aren’t in place.

Research from the University of Georgia shows that four different common strains of bacteria can survive up to 12 days in cold brew, effectively meaning that if contamination occurs when preparing cold brew, the risk of certain bacteria growing and surviving increases, and could potentially infect consumers. 

Cold brew’s longer shelf life also presents unique challenges. While people consume hot coffee beverages immediately after preparation, cold brew is often stored and used over longer durations. Without proper handling procedures, this results in additional contamination and microbial growth opportunities.

“We conducted a study with the Institute of Microbiology at the University of Opole, where we examined the microbiological risks in immersive, 24-hour cold brew coffee stored in different conditions,” says Krzysztof Barabosz, head of coffee at Hardtank, a commercial cold brew equipment manufacturer and private label RTD coffee supplier. “The research focused on the impact of cleaning methods, storage temperatures, and storage time on bacterial and fungal contamination levels.

“We saw a massive yeast growth, including Rhodotorula and Candida intermedia, when stored at 25°C, already after 24 hours. This is quite interesting because coffee doesn’t contain yeast,” he adds. “When we assessed the growth, we found the yeasts had come from the palms of the hands of the people who handled the coffee.

“Rhodotorula is an environmental yeast that can be present on human skin, supporting the premise that human hands can serve as a direct source for their transfer to food products. Yeast can originate from the palms of the hands of people roasting and packing coffee beans, especially when they don’t use personal protective equipment,” he continues.

“Human skin naturally harbours various yeast species, including Candida and Rhodotorula, which were identified as significant contaminants. Scientific literature consistently confirms that inadequate hand hygiene is a primary vector for microbial cross-contamination in food processing, with direct evidence of human-associated fungi being isolated from commercial coffee products. We also observed E. coli within 24 hours when the cold brew was stored in an unsterile keg.”

What are the contamination risks when making cold brew?

Without proper preparation methods and pasteurisation, cold brew coffee can easily become contaminated at various stages of production. Many roasters and café owners may not fully appreciate these risks, having traditionally prepared cold brew in-house using more basic equipment and techniques.

“Oxidation, unclean equipment, open tanks, long extraction times, lack of control over the brewing and storage over extended periods, issues with general hygiene – everything contributes to triggering a deterioration of cold brew, leading to spoilage,” Krzysztof says. 

Hardtank recently hosted a webinar, How to Prepare Cold Brew Safely: Minimising Microbial Activity, which focused on the biggest risks in cold brew preparation and how to avoid them, as well as industry best practices to ensure food safety compliance and how to control microbial activity to keep cold brew fresh and safe.

Some common sources of contamination include:

• Equipment contamination: Brewing vessels, filters, and dispensing systems can harbour bacteria if not thoroughly cleaned and sanitised between batches.
• Water quality issues: Substandard water can introduce various contaminants into your cold brew.
• Cross-contamination: Improper handling practices can transfer pathogens from other food preparation areas.
• Inadequate cooling: Failure to rapidly cool and refrigerate cold brew after filtration can create conditions for bacteria to multiply.
• Insufficient sanitisation: Many small-scale operations lack formal sanitisation protocols for their cold brew equipment.

“There are no shortcuts to great coffee, nor great cold brew. Low acidity and cold extraction make it a sensitive format, both in taste and in safety,” says Antonia Bordeianu, a Q grader and lab coordinator at Origo Coffee, a specialty coffee roaster in Bucharest, Romania. “We use tightly controlled parameters and a calibrated process every step of the way: we monitor TDS and pH for each batch, and we track every variable, from green coffee and water quality to bottling.”

Every step in the cold brew preparation process has an impact on not just how the coffee will taste but also on how safe it is to consume. Cold brew, especially when unpasteurised, must be stored below 5°C. 

Specific storage conditions are necessary to keep cold brew within the optimal temperature range in clean, sterilised equipment. Without this, cold brew spoilage can lead to significant wastage for roasteries and coffee shops, resulting in unnecessary costs.

The importance of specialised cold brew equipment

The best way to avoid wastage and maintain the highest food safety standards would be to make cold brew fresh on demand. Given the longer preparation time compared to hot coffee beverages, however, this proves impractical for coffee businesses.

As the cold brew category matures and new brewing technology emerges, roasters and coffee shops are transitioning from improvised production methods to professional-grade equipment. This shift allows them to adhere to both food safety standards and their own high standards for quality and consistency.

“Cold brew shifts the margin for error. At a certain level of consistency and scale, equipment isn’t just helpful, it’s necessary,” says Antonia. “Roasters and coffee brands who want to deliver cold brew with stable quality over time need systems that offer both repeatability and control.

“For us, that meant choosing Hardtank, not to replace craft, but to support it with more control. It allows us to translate intention into method, being able to replicate the same clean, sweet, complex profile that we aim for, with precision that holds across every cold brew batch.”

Cold brew production volumes will inevitably vary from roaster to roaster. For businesses that sell larger quantities or offer ready-to-drink cold brew – whether through wholesale or D2C channels – the need for professional-grade equipment naturally increases.

The Hardtank H20, for example, offers a complete solution for brewing and serving cold brew. It can brew and dispense up to 250 liters (or 1,250 portions) of cold brew coffee per day. The extraction takes place in a sealed, pressurised environment, which minimises oxygen exposure and helps protect the coffee’s more nuanced attributes, like flavour clarity and sweetness.

“We use the H20 as part of a calibrated system, not just to brew, but to control. For example, when developing cold brew from a naturally processed Brazilian coffee with a chocolatey, smooth profile, we calibrated a 140-minute extraction to enhance sweetness and body,” Antonia says. “Meanwhile, for washed Ethiopian coffees, we extract for 90 minutes to preserve floral and citrus notes. 

“In the case of our winter blend, we fine-tune the agitation and timing to retain delicate notes of orange and vanilla.”

Food safety at the forefront

The cold brew revolution presents tremendous opportunities for coffee businesses, but capitalising on these opportunities requires a commitment to food safety that matches the industry’s dedication to quality and flavour. 

By making food safety a non-negotiable in cold brew production, roasters protect both their customers and their business for the long term. So, in addition to supporting roasters and coffee shops in preparing and serving high-quality cold brew, the equipment needs to streamline food safety processes.

The Hardtank H20’s built-in tap, for instance, allows for easy, sanitary filling without introducing additional contamination points. More importantly, the system features self-cleaning and sanitation programmes that can be scheduled to run automatically, ensuring consistent adherence to hygiene protocols, even during the busiest times of the shift. 

“At Origo, we integrate these functions into our daily production flow. Every cycle is logged, verified, and followed by lab testing of the final product,” Antonia says. “The H20 doesn’t just support compliance with food safety standards, it makes sanitation an active, trackable part of our brewing protocol. That consistency allows us to work without preservatives and still deliver a clean, shelf-stable cold brew.”

The machine’s automatic drainage system eliminates standing water that could harbour microbes between brewing cycles. This feature, combined with precise temperature control throughout the brewing process, addresses two of the most common vectors for contamination in cold brew production.

As the cold brew category continues to mature, we can expect increased regulatory scrutiny and more stringent safety standards. Forward-thinking businesses are getting ahead of this curve by implementing comprehensive safety programmes now, rather than scrambling to comply with future regulations.

Success comes from treating cold brew as a format with its own rules. This means investing in proper equipment, designing repeatable workflows, and knowing exactly what kind of cup profile you want to achieve.

Enjoyed this? Then read our article on why roasters need to stand out in the RTD cold coffee market.

Photo credits: Nadya Glovatcaia

Perfect Daily Grind

Please note: Hardtank is a sponsor of Perfect Daily Grind.

Want to read more articles like this? Sign up for our newsletter!

The post How roasters can prioritise food safety when making cold brew appeared first on Perfect Daily Grind.

This even trickles down to the cups that baristas use on a daily basis. The shape, size, design, and weight of drinking vessels can have a profound influence on workflow, comfort, and beverage preparation.

I spoke with Daniel Baer, founder and creative director of the British tableware brand Monoware, and his close collaborator, Ian McIntyre, a London-based ceramicist, to explore how good design and selecting the right cups can help baristas perform at their best.

You may also like our article on how different cup shapes affect the flavour of coffee.

The overlooked role of the cup in the coffee experience

Professional and home baristas are well-versed in even the most precise brewing variables, down to water quality and particle size distribution, for instance. However, the cup itself is a commonly neglected factor in the overall coffee experience.

In 2018, Brazilian neuroscientist Dr. Fabiana Carvalho conducted a study which suggested that cup shape influences not only our overall enjoyment of a particular coffee but also how we perceive sweetness and acidity. Her research builds on a similar study, which found that the weight, texture, and shape of coffee cups have a considerable impact on our sensory experiences.

Inevitably, this means that the cups used in cafés will influence the coffee-drinking experience, and therefore the consumer’s overall satisfaction. But while most businesses focus on providing exceptional customer service and high-quality coffee offerings to enhance the guest experience, the design of the cups used receives significantly less attention.

“In a coffee shop, every detail contributes to the atmosphere. Aesthetics shape not just the space but the ritual, influencing how consumers perceive and remember their drinks,” says Daniel Baer, founder of Monoware, which designs premium tableware, including specialty coffee cups, and works with coffee roasters like Origin Coffee and WatchHouse.

“A thoughtfully designed cup becomes part of the experience; it reflects the shop’s identity, complements the drink it holds, and often finds its way into photos, stories, and word-of-mouth,” he adds. “Good cup design invites a pause, a moment of pleasure – something memorable.”

This attention to detail can be what separates an outstanding coffee shop from a great one – and it’s a factor that customers will notice. Not only that, but staff will also appreciate the intentionality and consideration that went into selecting the cups, as this decision will impact their workflow, service speed, and even job satisfaction.

How cups impact the barista experience

A barista’s job role can be physically demanding; staff are constantly on their feet, moving in ways that can lead to repetitive strain injury (RSI). A Wilfred Laurier University study found that 68% of surveyed baristas reported shoulder pain, while 73% experienced lower back pain. In many cases, these injuries can be attributed to RSI, which is caused by performing the same movements repeatedly, such as tamping or placing portafilters in group heads.

To create a workspace that prioritises staff safety and wellbeing, café operators need to be mindful of the equipment they buy and where they position it. The design of espresso machines and grinders, for instance, has a profound impact on barista workflow, especially when they repeat many movements throughout the day. Similarly, the layout of equipment on the bar affects how baristas move through the space, so optimal placement helps improve workflow and speed of service.

Even the design, shape, and weight of cups influence baristas’ practices. To be considered ergonomic, cups must meet specific parameters for comfort and ease of use. According to a 2023 study, these include a handle located near the cup’s centre of gravity and one that is wide enough for more than one finger to grip comfortably. 

“Ergonomics is what makes a cup not just look good but feel right. From the curve of the handle to the thickness of the rim, every detail shapes how you hold it and sip from it,” says Ian McIntyre, a renowned ceramicist in East London. “A well-designed cup turns a simple act – like drinking your morning espresso or an afternoon latte – into something more comfortable, intuitive, and satisfying.”

For baristas, if a cup is cumbersome or uncomfortable to work with, it’s likely to impede tasks like pouring milk, disrupt workflow, or even cause repetitive strain injury over time. 

Monoware’s new Barista Collection was developed to support baristas in consistently crafting high-quality beverages. The cups are the result of over two years of close collaboration between Ian, leading UK baristas, and other industry professionals, guided by an attention to detail for both form and function.

The range includes two types of cups optimised for both functionality and aesthetics. The Cafe Cup is a traditional-shaped cup with a handle designed to fit comfortably in baristas’ hands, while the Savour Cup is a minimalist, handle-less vessel designed for more mindful drinking. 

Both cups feature optimal internal curvature, enabling baristas to consistently pour crisp, symmetrical, high-contrast latte art – a hallmark of an excellent coffee shop.

Supporting baristas to perform at their best

Often considered the “face” of coffee shops, baristas help balance the art and science of making coffee. Their job is not only to consistently serve high-quality drinks but also to provide excellent customer service and hospitality to every person who walks through the door.

In addition to this, they must manage a variety of administrative and managerial tasks, including replenishing stock, implementing cleaning schedules, and performing general housekeeping duties.

As the responsibilities of today’s barista grow, it becomes increasingly important that they have the right equipment and tools to support them in their job roles. 

Both of Monoware’s new product lines consist of an Espresso Cup, a Flat White Cup, a Cappuccino Cup, and a Filter Cup, each offering the optimum size for its respective beverage. Daniel explains that this decision was intentional and designed to enhance both the barista’s and consumer’s experience.

“A well-sized vessel helps maintain temperature, preserves crema or milk texture, and supports pouring various latte art patterns,” he says. “It’s a small detail that makes a big difference, particularly in professional settings where consistency and presentation matter.” 

Heat retention and insulation, in particular, are crucial for the safety of both baristas and customers. Stoneware retains heat better than porcelain, for example, which is why Monoware selected it for the Barista Collection, allowing baristas to serve coffee at the desired temperature while protecting their hands from scalding cups.

“Stoneware holds heat well, which makes a difference when you’re trying to enjoy a coffee at the right temperature,” Ian tells me.

Indeed, temperature has a huge impact on the flavours and aromas we can perceive in coffee. Studies show that between 31-50°C, the highest number of flavours, mainly those associated with sweetness and acidity, can be detected. Sweetness is often most prominent around 44°C, for instance, while bitterness is least detectable at around 42°C. 

Ultimately, this means cups play an essential role in the sensory experiences that coffee shops provide. With the right materials that retain more heat for longer, baristas can serve drinks that highlight the full spectrum of coffee flavour and aroma.

Moreover, materials like stoneware are more durable than porcelain, for example. This means they are a better long-term investment for coffee shops, as they will need to replace cups less often.

Considering the finer details

Specialty coffee has adopted the phrase “it’s all in the details,” embracing a meticulous and thorough approach that recognises how subtle details can enhance the coffee brewing and drinking experiences.

This, of course, includes coffee cups. From handle configuration to rim thickness, curvature, and stackability, Monoware’s Barista Collection considers several key elements that impact how baristas interact with them.

“Each piece is crafted with precision, striking a balance between the practical demands of specialty coffee and the elegance of timeless design,” Daniel says. “The result is a durable, tactile, and thoughtfully refined collection that performs effortlessly in a professional setting yet feels equally at home on a domestic table.”

Even the slightest nuances will influence how baristas use cups. Curvature, for example, will affect the ability to pour precise latte art, while stackability will impact speed of service and workflow.

Visually and tactically, the Barista Collection’s matte-glazed stoneware offers a unique texture and optimal weight, allowing baristas to work efficiently and safely.

“The weight gives it a sense of warmth and durability, which people often associate with comfort and quality,” Ian says. “Compared to porcelain, which can feel more delicate and refined, stoneware feels more grounded.”

The matte glaze adds depth to the texture, making the drinker feel more connected to the material. Each type of cup comes in three earth tones – chalk, pebble and slate – and with matching saucers.

Equipment plays an integral role in supporting baristas to perform at their best, and cups are no exception. The shape, weight, size, and design of cups significantly influence workflow in several ways, aiding tasks such as pouring latte art, loading and unloading dishwashers, and serving customers.

Ultimately, this means coffee shops need to carefully consider which cups best suit their needs and match their brand aesthetic.

Enjoyed this? Then read our article on how drinking from a wine glass changes the flavour of coffee.

Photo credits: Monoware

Perfect Daily Grind

Please note: Monoware is a sponsor of Perfect Daily Grind.

Want to read more articles like this? Sign up for our newsletter!

The post Why cup design is important for baristas appeared first on Perfect Daily Grind.

Specialty coffee, hallmarked by its emphasis on craft and skill, once shunned capsules, instead choosing to focus on hand-brewed pour overs and dialled-in espresso. But as consumer preferences shifted towards convenience and quality, roasters saw an opportunity to tap into the lucrative capsule market – set to be valued at US $14.2 billion by 2033.

In the mid-2010s, the number of specialty coffee roasters offering capsules proliferated. As demand for convenience and quality increased, the format of single-serve coffees diversified, allowing consumers to drink high-quality coffee quickly with minimal equipment needed.

Single-serve drip and steeped coffee bags emerged as a happy medium for coffee drinkers who prioritised quality, also offering speed and ease of use. Today, packaging innovation for single-serve coffee continues to evolve – offering more precision and flexibility.

I spoke to Mark Zhou, founder of MTPak Coffee, Matt Lewin, Director of Sales at ONA Coffee, and Lucy Ward, Head of Operations and Sourcing at ST. ALi Coffee, to learn more.

You may also like our article on the future for filter coffee.

The steady rise of single-serve specialty coffee

Single-serve coffee is exactly what it sounds like: a single portion of pre-ground coffee in convenient packaging. This format initially grew in popularity in the 1970s as consumers looked for quicker, hassle-free ways to brew fresh coffee without complex or expensive equipment.

The single-serve coffee market continued to expand with the introduction of steeped coffee bags in the 1980s and the rise of pods and capsules in the late 1990s and early 2000s.

Coffee bags are similar to tea bags, whereby ground coffee is packaged in a paper or food-grade plastic bag. Consumers simply steep the bag in hot water for a few minutes, eliminating the need for grinders, scales, or machines.

“It removes the mental effort of dialling in coffee, controlling grind size, or measuring portions; it’s already pre-weighed and optimised for brewing,” says Matt Lewin, the 2019 Australian Barista Champion and Director of Sales at ONA Coffee in Australia.

Beyond steeped bags, coffee capsules and pods remain a popular single-serve format. These allow consumers to brew espresso-style drinks at home using a capsule machine brewer that requires no skills and can prepare coffee in seconds.

Convenience has traditionally driven the growth of the single-serve coffee market; however, as specialty coffee consumption has increased, quality has played a more important role. According to the most recent 2024 National Coffee Data Trends report, 45% of US adults had specialty coffee in the past day – up 80% since 2011 and surpassing past-day traditional coffee consumption (44%) for the first time. 

With more people drinking specialty coffee, consumer expectations of quality for single-serve options jumped significantly.

“Coffee consumers have long demanded convenience, as seen by the explosive growth of the capsules market over the last two decades,” says Mark Zhou, founder of sustainable packaging company MTPak Coffee. “But more recently, there has been an expectation that convenience doesn’t have to compromise quality; specialty coffee consumers want both.

“This demand expanded the single-serve coffee market beyond capsules, offering steeped and drip bags containing pre-ground high-quality coffee that can be brewed virtually anywhere.”

Why did pour over style drip bags become so popular?

Pour overs are a staple of specialty coffee, showcasing baristas’ skills and offering unique flavour experiences. To emulate this brewing technique while still catering to the need for convenience, specialty coffee roasters started to offer pour over-style single-serve bags in the mid 2010s. 

This format features pre-dosed and ground coffee in a paper bag with fold-out handles. Consumers simply unfold the tabs, hang the bag over the rim of the cup, and pour hot water over the grounds. Initially popular in the early 1990s in Japan, international consumer interest grew during the early 2020s.

“When travel resumed after Covid-19, the idea of reverting to instant coffee on the road wasn’t appealing; people still wanted a freshly brewed cup, no matter where they were,” says Lucy Ward, Head of Operations and Sourcing at ST. ALi Coffee in Australia. “Since then, demand has not only sustained but grown, particularly as the hospitality and tourism industries recognise the value of these products.”

The main appeal is that drip bags offer a quick way to brew high-quality coffee with minimal equipment. As the coffee is pre-dosed and the bags can fit on most cups, consumers only need hot water and a kettle.

Matt says ONA’s decision to launch drip bags, including the Reserve Filter Drip Bags featuring a rotating range of single origin coffees, stemmed from two key trends: the growing consumption of filter coffee and increased demand for convenience and accessibility.

“These are people who enjoy single origin coffee and express interest in flavour clarity, origin, farm-level detail, processing methods, and terroir expression,” he explains. “These bags are designed for function and for people who want zero restrictions on when and where they can enjoy great coffee. You’re pouring water over the coffee, controlling the flow rate, and creating something with intention.

“More specialty roasters are getting involved in drip bags, and we wouldn’t see this kind of supply if there wasn’t a strong demand,” he adds. “Immersion brewing (like a teabag) tends to give more body, but that doesn’t mean it necessarily extracts more complexity. Drip brewing allows for a more detailed and refined extraction, offering a different, often more structured expression of flavour.”

The single-serve coffee market continues to evolve

Despite the significant expansion of the single-serve coffee market in recent years, there’s still plenty of room for further innovation. Roasters are now rethinking drip bag design to create a more elevated brewing experience. 

“Drip single-serve bags allow consumers to prepare coffee similar to a pour over, but the design can be limiting,” Mark tells me. “The smaller surface area can make it difficult to pour water over the ground coffee precisely.

“To improve consistency and precision, MTPak Coffee launched UFO single-serve coffee bags. The revolutionary disc-shaped stand rests on top of the cup, increasing the surface area and allowing for more precise pouring.”

Ultimately, improved precision when pouring results in better flavour expression and clarity, supporting the demand for quality coffee in convenient formats. The larger surface area also means consumers can prepare their coffee similar to a pour over, enhancing the brewing experience while still catering to the need for simplicity and ease of use.

Packaging innovation is also helping to preserve freshness – an essential factor when brewing with pre-ground coffee.

“Drip bags act like time capsules, preserving the coffee in a format that just requires hot water,” Matt tells me. “Some of the best drip bags we’ve tested have been excellent even 12 months later, proving just how well this format can retain quality.

“Consumers can buy individual doses of coffees, brew them however they want, and experience a wide range of flavours,” he adds. “While we roast our drip bags specifically for filter-style brewing, there’s flexibility in how people use them; some drink them black, others might add milk.”

Sustainability and quality continue to be a key focus

As demand for single-serve coffee options continues to grow, sustainability remains crucial to innovation in the market.

“MTPak Coffee’s UFO bags are fully customisable with digital printing and made from sustainable materials, catering to consumers’ preferences for a personalised coffee experience and eco-friendly materials,” Mark says.

Roasters are also exploring biodegradable and compostable materials for their drip bags as an eco-friendly alternative to coffee capsules.

“Sustainable packaging advancements will be key, with more compostable options on the horizon,” Lucy says. “However, the real challenge is ensuring that any packaging innovations maintain coffee freshness over time.

“We’re likely to see better-quality, specialty single-serve options becoming more widely available in grocery stores, making premium coffee even more accessible to everyday consumers,” she adds, noting that ST. ALi’s drip bags are gaining momentum in the rapidly evolving Asian market.

“Beyond quality, drip bags are incredibly convenient,” she adds. “They’re mess-free, easy to use, and typically cost less than AU $3 per cup, making them an affordable way to enjoy specialty coffee anywhere.”

Convenience and quality are no longer mutually exclusive in the single-serve coffee market. Consumers expect both, and roasters need to cater to ever-changing preferences.

As the popularity of pour over-style drip bags continues to grow, we’ll undoubtedly see roasters find new ways to push the boundaries of packaging design and materials to elevate the brewing experience while still catering to the demand for convenience.

Enjoyed this? Then read our article on why customers won’t wait forever for a pour over.

Photo credits: MTPak Coffee, ONA Coffee

Perfect Daily Grind

Please note: MTPak Coffee is a sponsor of Perfect Daily Grind.

Want to read more articles like this? Sign up for our newsletter!

The post How single-serve coffee is evolving appeared first on Perfect Daily Grind.

Its iconic cone shape and spiral ribs have inspired an ever-growing range of recipes and brewing techniques with varying levels of precision and intricacy. Baristas, home brewers, and competitors continue to gravitate towards the V60, driving recipe development and innovation.

I spoke to Elysia Tan, co-founder and director of Homeground Coffee Roasters, Matt Winton, the 2021 World Brewers Cup Cup Champion and co-founder of Rose Coffee Roasters, and Masha Zanozina, a World and US Brewer’s Cup head judge, coffee educator, and a hospitality sales representative for La Colombe, to learn more.

You may also like our article on the future of filter coffee.

Looking back at the V60’s impact on specialty coffee

Founded in 1921, the Japanese company Hario originally specialised in manufacturing laboratory glassware. By the 1940s, the company began designing and producing coffee equipment.

Some four decades later, Hario developed its first conical brewer, which used wire rods to support a paper filter. In 2004, Hario introduced the ceramic V60, which quickly gained the attention of coffee professionals and enthusiasts in Japan and beyond. Today, the device is available in different materials, including glass, metal, and plastic, allowing for versatility in aesthetics, heat retention, and recipe development.

“If you ask anyone to name the most classic pour over device, I guarantee that most people will say the V60,” says Masha Zanozina, a World and US Brewer’s Cup head judge and coffee educator. “I believe the Hario V60 is one of the first pour over brewing devices which made it to the international market and quickly became popular among coffee shops and home brewers.”

The V60’s design was revolutionary in several ways. The angle of the cone-shaped brewer results in optimal brew bed depth, especially for smaller doses. The spiral ribs create air pockets that prevent the filter from sticking to the sides, while the one outlet at the bottom streamlines the water flow.

“It’s a popular brewer because of its availability and accessibility,” says Matt Winton. He is the co-founder of Rose Coffee Roasters in Zurich, Switzerland and a seasoned coffee competitor. Matt won the 2021 World Brewers Cup (WBrC) using a metal Hario V60 and a natural-process eugenoides from Finca Inmaculada in Colombia. 

“It started as a great dripper in its design and quality. As more people started to use it, it’s become a highly recommended brewer for beginners to specialty coffee,” Matt adds.

Precision as standard

Beyond coffee shops and home brewing setups, the V60 has become a prominent fixture at competitions, especially the World Brewers Cup. Six winners used the brewer in their WBrC routines between 2011 and 2021, cementing its position as one of the industry’s most beloved manual pour over devices.

A number of these winning performances have resulted in advanced recipes and pouring techniques, most notably 2016 champion Tetsu Kasuya’s 4:6 method and Matt Winton’s five-pour recipe.

Its presence at prominent competitions has influenced V60 recipe development more widely, encouraging coffee professionals and enthusiasts to experiment with a wider range of variables. 

“I’ve been a part of the World and US Brewers Cup competitions for the last eight years. From my experience, competitors keep pushing the boundaries of what we’ve always considered the ‘norm’ or ‘rules’ of brewing,” Masha tells me. “They introduce different ratios, grind sizes, water chemistry, water temperatures, and levels of aeration to improve the aroma and/or texture of the coffee. Their decisions are always intentional.

“In cafés, I see more baristas using different coffee-to-water ratios rather than the classic 1:16, tweaking variables depending on the coffee they are working with and the results they are trying to achieve,” she adds.

The brewer’s cone shape, 60º angled walls, and spiral ribs lend themselves well to a range of pouring techniques, including different levels of agitation and flow rate, which grant the user more control over extraction.

“Coffee brewing has become more technical and data-driven. As people from various backgrounds have gained interest in brewing, they have shared unique insights and perspectives based on their expertise,” says Elysia Tan, co-founder and director of Homeground Coffee Roasters in Singapore. She is also the 2022 World Brewers Cup second runner-up and the 2019 & 2022 Singapore Brewer’s Cup Champion. 

“People have also become more adventurous and experimental, which has led to evolving brewing methods,” she adds.

Coffee professionals offer their brewing tips

Although the V60 is often touted as an entryway brewer for those new to specialty coffee, the WBrC’s influence has led to increasingly intricate recipes that typically require more advanced brewing skills.

First and foremost, understanding how the different materials influence extraction is key.

“The different models – plastic, glass, ceramic, and metal – all have different thermal conductivity properties, as well as the physical depth of the ridges and the dimensions of the cone,” Matt says. “For my 2021 WBrC routine, we found that the metal V60 gave us a brighter, cleaner profile compared to ceramic or glass.

“The metal design is sturdy and absorbs heat quickly, so it’s a great starting brewer. The only issue I found is that its ridges are less pronounced than the ceramic and plastic models, so there’s a greater chance that the paper filter will sink into the gaps, which would negatively affect the brewing process,” he adds. “Always make sure the paper filter is sitting off the ridges as much as possible.”

Elysia also agrees that temperature is an essential variable to control to stabilise heat retention, saying, “You must pay attention to the brewing temperature when using the V60 with different materials. With a plastic V60, I recommend a lower brewing temperature than ceramic or metal, as plastic is a better heat insulator.

“To reduce variances in brewing temperature, I use room temperature water to rinse paper filters,” she adds. “This ensures the initial temperature of the V60 remains consistent, which helps improve extraction consistency.”

As with any manual pour over device, grind size and agitation are two of the most important parameters to tweak and monitor, but they are especially influential in the V60 brewing process.

“If you are using a coffee that you have never brewed before and are not sure if you chose the correct grind size, you can increase or decrease the extraction by increasing or reducing agitation,” Masha says.

“Controlling your flow rate is important. If your water is drawing through the coffee bed too quickly, you can gently swirl the brewer to add extra agitation,” she adds. “Always pay attention to flow rate and make sure the coffee bed doesn’t get fully dry between pulse pours.”

New brewers are redefining the V60 experience

Even with various materials impacting heat retention and bypassing, using different V60 brewers generally yields similar results. However, with the introduction of the Hario Switch, a V60-style brewer that combines immersion and drip extraction (similar to the Gina), baristas can experiment with variables like body and sweetness.

“With the launch of the Hario Switch V60, new possibilities and brewing variables have emerged. Besides percolation, we can now use immersion brewing as well,” Elysia says. “First, determine whether your coffee brews better with immersion or percolation. 

“This will help you decide whether to use a regular V60 or a Switch. Some coffees require longer contact time, so immersion brewing might be preferable.

The V60’s versatility allows both skilled and less experienced baristas and home brewers to develop their own recipes, with the option to hone in on specific variables to yield different results.

“Learn how the six main variables of brewing – coffee-to-water ratio, grind size, time, agitation, water quality and water temperature – work in tandem with each other and how they affect extraction,” Masha concludes. “There is no one way or rule to brewing the perfect cup of coffee.”

Enjoyed this? Then read our article on how pour over brewing is changing.

Photo credits: Specialty Coffee Association

Perfect Daily Grind

Want to read more articles like this? Sign up for our newsletter!

The post V60: A revisited brew guide appeared first on Perfect Daily Grind.

Traditionally, most commercial and home grinders – for espresso and filter – have large hoppers designed to hold bigger quantities of coffee. This is especially important for cafés, where baristas don’t have ample time for single-dose grinding, particularly for espresso. Topping up hoppers helps improve workflow and speed of service.

But as the practice has become more popular, grinder manufacturers have noticed. An increasing number of professional and prosumer models include smaller hoppers, designed specifically for single-dosing, and more advanced features that minimise retention, improving extraction consistency and flavour.

To learn more about how single-dose grinding is changing, I spoke to Donghwan Gu, the roastery manager at CBSC International Co. Ltd, who works with Eureka grinders. 

You may also like our article on why grinder consistency is important for perfect espresso.

Why single-dose grinding became so popular

Single-dose grinding is standard for filter brewing, allowing coffee shops to offer more menu options. Generally speaking, coffee shops offer between two and three espresso options (including a decaf coffee) and will likely have a regular rotation of filter and pour over options.

By dosing coffee individually and using a single-dose grinder, cafés can increase the number of filter coffees on their menus.

But a full espresso grinder hopper is a common sight in many cafés. 

Whenever they have the chance, baristas fill hoppers with coffee beans. The reasons are twofold: a well-stocked hopper allows baristas to work faster, and the weight of the coffee beans enables the grinder to dispense doses more quickly and accurately.

In recent years, however, baristas have come to understand the benefits of single-dose grinding for both filter and espresso. Because only one dose is added to the hopper at a time, the risk of oxidation is significantly reduced, preserving the volatile compounds in coffee and improving flavours in the cup.

“Precise measurement of coffee beans also reduces waste, ensures consistent extraction, and minimises contamination when experimenting with or using other coffee beans,” says seasoned competitor and the 2023 Korean Barista Champion Donghwan Gu. He is the roastery manager at CBSC International Co. Ltd, a coffee consulting service in Goyang, South Korea.

“This makes single-dose grinding ideal for exploring new flavours and is highly advantageous in today’s coffee market, where quality and environmental efficiency are paramount,” he adds.

Supporting innovation

Like many other trends in specialty coffee, competitions helped standardise single-dose grinding. The technique is believed to have become popular after a competitor repurposed an old grinder so that they could single-dose their coffee. Well-known World Barista Championship competitors like Matt Perger and Maxwell Colonna-Dashwood also helped popularise it.

“Competitions provide opportunities to share and learn professional skills and practices,” Donghwan says. “I have used different grind sizes for a single coffee before to showcase its full range of flavours, achieving excellent results through single-dose grinding.”

As baristas and home brewers increasingly seek to experiment with a range of varieties and processing methods to experience new flavours, single-dose grinding has emerged as a useful technique to switch between different coffees more efficiently. Instead of emptying the hopper every time they want to grind and brew a new coffee, baristas simply add a single dose to the grinder – allowing them to change grind size more quickly and precisely.

How grinder manufacturers have adapted to the trend

Both home brewers and professional baristas are increasingly focused on optimising coffee extraction, requiring precise control over an ever-growing range of variables. However, to achieve uniform dosing, they need to invest in high-performing grinders that reduce retention.

This is especially true for single-dose grinding. Baristas need accurate, consistent doses, ensuring that their grinder retains as few coffee grounds as possible. Otherwise, the practice quickly becomes negligible.

With its growing popularity, grinder manufacturers have started to include single-dose features in their product offerings.

At World of Coffee Copenhagen in June 2024, premium Italian coffee equipment company Eureka, for example, launched the Mignon Single Dose Pro, Mignon Zero 65 All Purpose, and Zeus One, which are handmade in Florence in the company’s recently expanded production facility.

These grinders, with specific cutting-edge technical solutions, such as the Zero-Retention grind chamber, help users achieve consistent, precise dosing. Baristas can also attach the single-dose hopper to reduce the movement of the beans during grinding.

“Over the last few years, in response to increasing attention on single-dose grinding, Eureka has invested in technical solutions to reduce grind retention, both in its commercial and home models,” Donghwan tells me. 

Grinder retention has a number of implications for coffee extraction. Over time, as old, stale coffee grounds build up, they will contaminate and impede extraction – potentially increasing off-flavours in the cup.

“Eureka was the first company to introduce the Blow-Up System, which allows baristas to clean the inside of the grinding chamber,” Donghwan adds. “Over the years, the brand started to develop specific, more advanced products that further reduce coffee retention. 

“The Mignon Single-Dose (SD) Pro features an inclined grinding chamber and chute and a ‘blind’ upper burr, which has no screw holes to achieve the lowest retention possible.”

Grinder design has a huge impact on retention

Given how vital it is to minimise, or ideally eliminate, grind retention during single-dose grinding, manufacturers have become more strategic with their internal designs.

The Eureka Mignon SD Pro features a 15° inclined chamber and chute, which reduces retention by up to 70% compared to previous models. Combined with the new larger King Size grind dial with an integrated revolution counter, baristas can efficiently adjust the grind size for a range of brewing methods.

The Zeus grinder, meanwhile, includes the Zero-Retention grind chamber system, designed to eliminate coffee retention and improve dose consistency. Although grind retention will likely never be zero, reducing levels to a minimum ensures that every single dose of coffee is fresh and precise in measurement, no matter which grinder you use.

Additionally, advances in technology have made it possible for grinder manufacturers to offer more durable and stronger burrs, such as Eureka’s Black Diamond burr set, that further reduce retention and increase equipment longevity. The burrs can also be added as an upgrade to the brand’s grinders, accommodating for a wider range of brewing methods.

Room to experiment

As coffee extraction becomes increasingly scientific, honing in on and controlling particular variables to achieve the desired results, single-dose grinding is set to become even more popular. 

“The evolution of single-dose grinding will centre on the expansion of nuanced flavour profiles, sustainability, and personalised user preferences,” Donghwan tells me. “This combined focus on technology and artistry could give rise to an engaging new coffee culture.”

Already a well-established practice for filter brewing, single-dose grinding has the potential to become more widely adopted for espresso, but challenges persist.

Espresso-based drinks are typically the most popular menu items at most coffee shops. This means single-dose espresso grinding is likely to impede workflow and slow down service, especially during busy periods.

However, when done right, this grinding technique can enhance the customer experience by opening up new possibilities for espresso flavour and aroma.

“Single dosing allows for more than just straightforward extraction for single origin coffees; it opens the door to innovative blends that include different ratios of coffee to create unique flavour combinations,” Donghwan explains. “By balancing roast profile with extraction methods, single-dose grinding allows you to highlight complex, distinctive flavour profiles and create customised espresso recipes.”

Knowing when and where to use single-dose grinding for espresso

Single-dose grinding can unlock new flavour experiences for both filter coffee and espresso, enhancing a café’s menu offerings. However, baristas need to be strategic to achieve success with the latter.

For high-volume coffee shops interested in single-dose grinding for espresso, a slow bar concept could work well. Investing in premium grinders like the Eureka ORO Mignon Single Dose Pro, designed for both espresso and filter, allows them to dedicate time and attention to single dosing for espresso without disrupting wider service. The grinder’s upper blind burr, anti-chaff funnel, and zero-retention grind chamber also help to reduce waste and improve efficiency. 

Customers could also be engaged in the process, as baristas have sufficient time to explain how single-dose grinding works and why they use it – adding value to their café visits.

The benefits of single-dose grinding are evident. It offers baristas and home brewers the opportunity to improve consistency, experiment with different coffees, reduce waste, and streamline service. Looking ahead, the practice is only set to become more popular.

Manufacturers have noticed the growing trend and are integrating more features in their grinders that facilitate and optimise the process. Over time, we’ll see more coffee shops adopt these techniques, opening up new opportunities to showcase the full spectrum of coffee flavour.

Enjoyed this? Then read our article on why single-dose grinding became so popular.

Photo credits: Eureka, @artphotoespresso

Perfect Daily Grind

Please note: Eureka is a sponsor of Perfect Daily Grind.

Want to read more articles like this? Sign up for our newsletter!

The post Single-dose grinding has become more common, but it’s still changing appeared first on Perfect Daily Grind.

They often invest in semi-professional and complex brewing equipment and accessories, which often include features intended for commercial use. To capitalise on this burgeoning market, more manufacturers have launched new products intended to capture the attention of educated and skilled consumers.

Grinders in particular have been leading the charge in home coffee equipment innovation. With an ever-growing range of grind sizes, better consistency, and intuitive design, grinders have made their mark on the prosumer market.

To understand more about how home grinders are evolving, I spoke to Yu Yue (Fish), the co-founder and the Head of Product Design at Timemore. 

You may also like our article on how the coffee prosumer market is evolving.

The boom in the prosumer market

Although out-of-home coffee consumption has reached pre-pandemic levels in many countries, the home still remains the most popular place for enjoying coffee. According to the latest National Coffee Data Trends report, 81% of past-day drinkers in the US had prepared coffee at home, compared to 36% of past-day drinkers having coffee outside it.

While the pandemic certainly drove up at-home coffee consumption, growing consumer interest in education has played a key role. As coffee drinkers develop their skills and knowledge, they can make more informed choices based on a number of factors.

Yu Yue (Fish) is the co-founder and the Head of Product Design at premium coffee equipment manufacturer Timemore.

“Prosumer and coffee enthusiasts have developed clear preferences regarding origin and roast profile. They familiarise themselves with the beans, equipment, and necessary skills to prepare excellent coffee at home,” he says. “This growing community is gradually influencing the mainstream market.”

To coincide with the high-quality beans they buy, prosumers want to prepare café-style beverages at home. Many invest in premium equipment – including home espresso machines and high-price point grinders – and dedicate time to understanding how to use them correctly.

“Coffee aficionados, starting from a niche circle of geek hobbyists, gradually influence those around them, slowly expanding the concept of specialty coffee further and wider, thereby fuelling the growth of the market,” Fish adds.

New standards for home grinders

Many believe that the grinder is the most important piece of equipment in a coffee shop. Even when paired with the most advanced espresso machine, a poor-performing grinder will massively impede extraction and flavour.

To meet the needs of cafés and roasteries, equipment manufacturers have heavily invested in commercial grinders – meaning they’re more intuitive and consistent than ever before. 

Traditional home grinders, meanwhile, tend to have basic settings and are designed to accommodate many different brewing methods. This can make it difficult to achieve great results for most grind sizes, especially finer settings. 

Conversely, the features and technology of modern home grinders optimise uniformity, particle size distribution, and even temperature during grinding. Additionally, as the prosumer market grows, an increasing number of modern grinders are now geared towards specific brewing methods, such as pour over or espresso. 

More people – especially prosumers who are willing to invest in premium equipment and high-quality beans – now want to prepare espresso at home. According to the National Coffee Association, the US’ past-week consumption of specialty espresso-based beverages was up by 10% in June 2024 on the same period in the previous year. Given the country’s proclivity for filter coffee, this signals a shift in consumer preferences both out of and at home.

To produce grind sizes fine enough for espresso, equipment manufacturers have driven innovation with their home grinders – including different burr types and sizes.

The new Timemore Sculptor series features two sets of patented burrs that allow prosumers and coffee consumers to achieve a wide range of grind sizes. Fish explains that the Sculptor grinders are available as four different models. The 078 and 064 variants are suitable for pour over, French press, and syphon brewing, while the 078S and 064S also allow users to grind fine enough for espresso, too.

“The 064S and 078S models have their own distinctive style and function,” he says. “The 078S grinds for a more modern-style espresso that offers greater clarity and clean flavours, better highlighting the characteristics of the coffee. It performs especially well with light to medium roasted beans for espresso.

“On the other hand, the 064S is for more traditional-style espresso to provide more pronounced body and texture, also making it ideal for milk-based drinks,” he adds.

Understanding burr design

Most home grinders include conical burrs. One cone-shaped burr sits inside the other, which is ring-shaped. Commercial grinders, however, tend to feature flat burrs. Two larger ring-shaped burrs sit on top of each other, and the distance between the burrs is what determines the grind size.

The shape of burrs has significant influence over grind size, as well as particle size distribution. Conical burrs result in bimodal particle size distribution, which essentially means that they produce more of both smaller and larger-sized particles.

Conversely, flat burrs result in unimodal particle size distribution and thereby produce more evenly sized ground coffee particles. Ultimately, this makes for a more even extraction and can also result in more experimentation with grind size and its effect on flavour.

This, however, is not absolute. Many grinder manufacturers are blurring the lines between burr sets. Conical burrs can produce flavours in the cup that are similar to those of flat burrs and vice versa.
Fish explains that Timemore’s Sculptor grinders come with two unique patented sets of burrs. The 078 and 064 grinders have uniquely-designed turbo burrs, while the 078S and 064S have flat burrs – meaning users can grind fine enough for espresso.

Why grinder consistency produces excellent results

To further drive home grinder innovation, manufacturers have started to integrate flat burrs into their premium models. This allows them to produce a much wider range of grind sizes and opens up new possibilities for experimenting with different brewing methods.

Particle size distribution plays a key role in this. This is a measurement of the composition of ground coffee and how many small and large particles are present in a sample or dose.

Fish explains how Timemore developed its flat burrs to produce a more consistent range of particle sizes between 400 to 1000 μm.

“When developing the Sculptor series, we explored more possibilities with flat burrs. For example, the 078S features an inward arc that reduces squeezing between the ground coffee particles, commonly called the ‘popcorn effect’,” he says. “This disperses heat more evenly, which is crucial for espresso grinding.”

While grind size uniformity is essential for extracting clean, bright espresso, sufficient fines are also needed to maintain pressure in the grouphead. This requires a finer grind size while still maintaining more uniform particle size distribution.

“Modern flat burrs allow for more uniform and efficient extraction,” Fish says. 

Timemore’s turbo burrs, meanwhile, include a three-layer design with flat burrs on the inside and serrated edges on the outside. This helps to reduce the number of fines – making them more suitable for filter brewing.

How advanced grinder features are reshaping design

In addition to burr innovation, equipment manufacturers are integrating more intuitive and smart features into their prosumer grinders.

Cleaning and maintaining grinders is an important task that should be carried out regularly, but it can be difficult to remove fines easily from the grinding chamber and spout. A build-up of stale fines and ground coffee, however, will impede extraction and flavour, so manufacturers are devising efficient ways to assist with grinder maintenance.

“The Timemore Sculptor series includes a patented rotary knocker, which vibrates the chute and separates fines from larger-sized particles,” Fish explains. “Many 078 users use the knocker as a collector to clean out the fines and chaff to extract a cleaner cup.”

By turning the rotary knocker, Fish says that fines are quickly removed from the spout – making grinder cleaning and maintenance easier.

Burr speed is also a key factor in prosumer grinder performance. The number of rotations per minute (or RPM) inevitably effects grind size and particle size distribution. To better control the impact on extraction and flavour, more premium home grinders now allow users to adjust RPM.

Fish tells me that the Sculptor 078 and 078S range between 800 and 1,400 RPM, while the 064 and 064S models vary from 800 to 1,200 RPM.

“For the 078, lower RPM results in cleaner cup profiles, while higher speeds can yield greater complexity,” he explains. “Due to the different burr geometries, the 078S has a faster flow rate at high speeds and a slower one at low speeds when extracting espresso.

“Additionally, the Sculptor’s brushless motor results in quieter grinding,” he adds.

As consumers have become more skilled and educated, significant investment has been made in the prosumer market. Among the ever-growing range of premium home coffee equipment, grinders stand out as leaders in the market.

“Home grinder innovation fosters a deeper connection between the art and science of making coffee,” Fish says.

Ultimately, higher-quality home grinders mean prosumers and consumers can prepare café-style beverages themselves – pushing the industry forward even further.

Enjoyed this? Then read our guide to buying home espresso machines.

Photo credits: Timemore, @yongyong_leo

Perfect Daily Grind

Please note: Timemore is a sponsor of Perfect Daily Grind.

Want to read more articles like this? Sign up for our newsletter!

The post How home coffee grinders are leading the prosumer market appeared first on Perfect Daily Grind.